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Three glazed mini pumpkin bundt cakes on a white plate
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Mini Pumpkin Bundt Cakes

Learn to make these simple mini pumpkin Bundt cakes for a delicious fall dessert.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 mini cakes

Ingredients

Cakes

  • 2 3/4 cups all purpose flour
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ground ginger
  • 2 tsp cinnamon
  • 1/4 tsp all spice
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1 cup cold water
  • 1/2 cup coconut oil
  • 2 large eggs
  • 1 cup pumpkin

Glaze

  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk

Instructions

  • Preheat oven to 350° F
  • Whisk flour, baking soda, baking powder, salt, and spices in a large bowl.
  • Whisk sugar, water, oil, eggs, and pumpkin in a separate bowl.
  • Add wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  • Grease your bundt pan.
  • Fill each well 2/3 the way full with batter. Bake for 20-25 minutes or until a cake tester comes out clean.
  • Allow to cool 10 minutes before turning out onto a wire rack.
  • Whisk powdered sugar, vanilla, and milk together in a bowl. Drizzle over completely cooled cakes.